This Latin-inspired Cuban marinated steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 4
Ingredients
- ½ teaspoon cumin seeds
- ¼ cup orange juice
- 2 tablespoons vegetable oil
- 2 tablespoons Montreal-style steak seasoning
- 2 ¼ teaspoons lime juice
- 1 ½ teaspoons dried oregano
- 1 ½ pounds beef rib-eye steaks
Steps
- Heat cumin seeds in a small skillet over medium heat, stirring constantly, until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Stir in orange juice, vegetable oil, steak seasoning, lime juice, and oregano.
- Place steaks into a large resealable plastic bag; pour in orange juice marinade. Squeeze out air, seal bag, turn it over several times until steaks coated. Marinate in the refrigerator at least 30 minutes, or longer for extra flavor.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steaks from marinade and shake off excess. Discard remaining marinade.
- Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
